Tresetti's World Caffe

Greens, Baguette

Topped with Mango Salsa and served with Pickled Cabbage

Pesto, Hummus along with Traditional Bruschetta made of Diced Tomatoes, Kalamata Olives, EVOO, and Fresh Basil

Kalamata Olives, Artichokes, Roasted Red Peppers, Prosciutto Ham, Feta Cheese, and Herb Tomato Sauce drizzled with Balsamic Reduction

Cajun style with sauce remoulade

Garlic, Lemon, Coral Island Cocktail

Romaine Hearts, Pecorino Romano, Traditional Caesar Dressing, Anchovy Fillets

Served with Seasonal Fruit, Garlic Croutons, and Balsamic Vinaigrette

Traditional Frenchie meets Oporto

Chicken and Andouille served over Rice

Served Baja style with Cayenne Pepper and Cinnamon Butter Sauce. Served with Papa del Dia con Vegetales Mixtos

Lightly Breaded, stuffed with Smoked Ham and Fontina Cheese, topped with a Champagne-Mushroom Crème Sauce served over Rice Pilaf and accompanied by Vegetable Du Jour

Oven Roasted Chicken Breast with Cipollini Onions, Mushrooms, Pancetta Bacon, and Chianti Reduction. Served with Herb Risotto and Vegetable of the Day

Smothered with Grilled Corn and Mango Salsa, served with Lemon Basmati Rice and Sautéed Vegetables

Topped with a Berry Glaze, served with Israeli Couscous with Cranberries and Sautéed Vegetables

With Prawns, Scallops, and Maine Lobster tossed in Lemon Fettuccini with a Spicy Lobster Crème Sauce, topped with Lemon Agrumato and Tomato Confit

Marinated in Molasses, Garlic, and Herbs. Topped with Mint Demi Glaze, served with Mashed Sweet Potatoes and Vegetable Du Jour

Apple Wood Smoked Bacon wrapped Filet. Served atop a Bourbon Demi Glaze finished with Petite Onion rings. Accompanied by Grilled Seasonal Vegetables

With Prosciutto and Provolone Cheese topped with a Porcini Mushroom Demi Glaze. Served with Garlic Mashed Potatoes and Seasonal Vegetables

With Artichokes, Kalamata Olives, Pesto Marinara Sauce, sprinkled with Feta Cheese, served with Herb Garlic Crostini

Kalamata Olives, Artichokes, Roasted Red Peppers, Prosciutto Ham, Feta Cheese, and Herb Tomato Sauce drizzled with Balsamic Reduction

With Brie and Baguette

Garlic, Lemon, Coral Island Cocktail

Pesto, Hummus along with Traditional Bruschetta made of Diced Tomatoes, Kalamata Olives, EVOO, and Fresh Basil

Sundried Tomato-Balsamic Vinaigrette, topped with Garlic Croutons

Chicken and Andouille served over Rice

With Prawns, Scallops, and Maine Lobster tossed in Lemon Fettuccini with a Spicy Lobster Crème Sauce, topped with Lemon Agrumato and Tomato Confit

Cajun Style with sauce Remoulade. Served with Potato and Vegetables

Lightly Breaded, stuffed with Smoked Ham and Fontina Cheese, topped with a Champagne-Mushroom Crème Sauce served over Rice Pilaf and accompanied by Vegetable Du Jour

Served with Garlic Mashed Potatoes topped with a Wild Mushroom Demi Glaze

Topped with Lettuce, Tomato and Thousand Island, served with French Fries and Mixed Greens. add choice of: Cheese, Grilled Onions, Bacon, Jalapeños, or Sautéed Mushrooms $1.50 ea

Kalamata Olives, Artichokes, Roasted Red Peppers, Prosciutto Ham, Feta Cheese, and Herb Tomato Sauce drizzled with Balsamic Reduction

With Brie and Baguette

Garlic, Lemon, Coral Island Cocktail

Pesto, Hummus along with Traditional Bruschetta made of Diced Tomatoes, Kalamata Olives, EVOO, and Fresh Basil

Sundried Tomato-Balsamic Vinaigrette, topped with Garlic Croutons

Chicken and Andouille served over Rice

With Prawns, Scallops, and Maine Lobster tossed in Lemon Fettuccini with a Spicy Lobster Crème Sauce, topped with Lemon Agrumato and Tomato Confit

Cajun Style with sauce Remoulade. Served with Potato and Vegetables

Lightly Breaded, stuffed with Smoked Ham and Fontina Cheese, topped with a Champagne-Mushroom Crème Sauce served over Rice Pilaf and accompanied by Vegetable Du Jour

Served with Garlic Mashed Potatoes topped with a Wild Mushroom Demi Glaze

Topped with Lettuce, Tomato and Thousand Island, served with French Fries and Mixed Greens. add choice of: Cheese, Grilled Onions, Bacon, Jalapeños, or Sautéed Mushrooms $1.50 ea

with brie and baguette

cajun style with sauce remoulade

garlic, lemon, coral island cocktail

mix greens with black beans, roasted corn, cotija queso, tomatoes, tortilla crisps and avocado tossed with cilantro-lime vinaigrette, topped with blackened chicken breast

grilled new york strips served over romaine tossed with a horseradish-buttermilk dressing. with oven roasted potatoes finished with danish blue cheese crumbles

spears of romaine lettuce tossed in Tresetti's traditional style caesar dressing, romano cheese and anchovy filets

iceberg lettuce, tomatoes, grilled chicken, pancetta bacon, hard boiled eggs, green apples and blue cheese crumbles tossed with coral island dressing

served with seasonal fruit, garlic croutons, and balsamic vinaigrette

traditional frenchie meets oporto

soup of the day and Tresetti's spring mixed greens

served over linguini tossed in a butter, white wine and garlic sauce finished with lemon zest and toasted crostini

stuffed with ricotta cheese, in fire roasted tomato crème sauce, spring mixed greens

chicken and andouille served over rice

black beans in spice, radically nice, served with mixed greens

cajun style with sauce remoulade, served with potato and vegetable of the day

beef tenderloin braised in a mushroom-chianti demi glaze. served atop butter noodles and finished with sour cream and potato straws

grilled portabella mushroom, roasted red peppers and vegetables served on a la brea baguette with pesto, mozzarella and drizzled balsamic reduction served with spring mixed greens

grilled angus new york steak with bbq sauce, served open face with a horseradish aioli topped with onion rings and crispy potato wedges

lightly breaded chicken breast, pan fried and topped with provolone cheese and roasted red peppers. served with garlic-lemon aioli on a french roll with spring mixed greens

slow roasted pork roast in an apricot glaze, served on a bun with cajun coleslaw and garlic fries

topped with lettuce, tomato, and thousand island. served with french fries and mixed greens add choice of cheese, grilled onions, bacon, jalapeños or sautéed mushrooms $1.00

topped with bacon, tomatoes, lettuce, and cheese. served with french fries

Greens, Baguette

Topped with Mango Salsa and served with Pickled Cabbage

Pesto, Hummus along with Traditional Bruschetta made of Diced Tomatoes, Kalamata Olives, EVOO, and Fresh Basil

Kalamata Olives, Artichokes, Roasted Red Peppers, Prosciutto Ham, Feta Cheese, and Herb Tomato Sauce drizzled with Balsamic Reduction

Cajun style with sauce remoulade

Garlic, Lemon, Coral Island Cocktail

Romaine Hearts, Pecorino Romano, Traditional Caesar Dressing, Anchovy Fillets

Served with Seasonal Fruit, Garlic Croutons, and Balsamic Vinaigrette

Traditional Frenchie meets Oporto

Chicken and Andouille served over Rice

Served Baja style with Cayenne Pepper and Cinnamon Butter Sauce. Served with Papa del Dia con Vegetales Mixtos

Lightly Breaded, stuffed with Smoked Ham and Fontina Cheese, topped with a Champagne-Mushroom Crème Sauce served over Rice Pilaf and accompanied by Vegetable Du Jour

Oven Roasted Chicken Breast with Cipollini Onions, Mushrooms, Pancetta Bacon, and Chianti Reduction. Served with Herb Risotto and Vegetable of the Day

Smothered with Grilled Corn and Mango Salsa, served with Lemon Basmati Rice and Sautéed Vegetables

Topped with a Berry Glaze, served with Israeli Couscous with Cranberries and Sautéed Vegetables

With Prawns, Scallops, and Maine Lobster tossed in Lemon Fettuccini with a Spicy Lobster Crème Sauce, topped with Lemon Agrumato and Tomato Confit

Marinated in Molasses, Garlic, and Herbs. Topped with Mint Demi Glaze, served with Mashed Sweet Potatoes and Vegetable Du Jour

Apple Wood Smoked Bacon wrapped Filet. Served atop a Bourbon Demi Glaze finished with Petite Onion rings. Accompanied by Grilled Seasonal Vegetables

With Prosciutto and Provolone Cheese topped with a Porcini Mushroom Demi Glaze. Served with Garlic Mashed Potatoes and Seasonal Vegetables

With Artichokes, Kalamata Olives, Pesto Marinara Sauce, sprinkled with Feta Cheese, served with Herb Garlic Crostini

Kalamata Olives, Artichokes, Roasted Red Peppers, Prosciutto Ham, Feta Cheese, and Herb Tomato Sauce drizzled with Balsamic Reduction

With Brie and Baguette

Garlic, Lemon, Coral Island Cocktail

Pesto, Hummus along with Traditional Bruschetta made of Diced Tomatoes, Kalamata Olives, EVOO, and Fresh Basil

Sundried Tomato-Balsamic Vinaigrette, topped with Garlic Croutons

Chicken and Andouille served over Rice

With Prawns, Scallops, and Maine Lobster tossed in Lemon Fettuccini with a Spicy Lobster Crème Sauce, topped with Lemon Agrumato and Tomato Confit

Cajun Style with sauce Remoulade. Served with Potato and Vegetables

Lightly Breaded, stuffed with Smoked Ham and Fontina Cheese, topped with a Champagne-Mushroom Crème Sauce served over Rice Pilaf and accompanied by Vegetable Du Jour

Served with Garlic Mashed Potatoes topped with a Wild Mushroom Demi Glaze

Topped with Lettuce, Tomato and Thousand Island, served with French Fries and Mixed Greens. add choice of: Cheese, Grilled Onions, Bacon, Jalapeños, or Sautéed Mushrooms $1.50 ea

with brie and baguette

cajun style with sauce remoulade

garlic, lemon, coral island cocktail

mix greens with black beans, roasted corn, cotija queso, tomatoes, tortilla crisps and avocado tossed with cilantro-lime vinaigrette, topped with blackened chicken breast

grilled new york strips served over romaine tossed with a horseradish-buttermilk dressing. with oven roasted potatoes finished with danish blue cheese crumbles

spears of romaine lettuce tossed in Tresetti's traditional style caesar dressing, romano cheese and anchovy filets

iceberg lettuce, tomatoes, grilled chicken, pancetta bacon, hard boiled eggs, green apples and blue cheese crumbles tossed with coral island dressing

served with seasonal fruit, garlic croutons, and balsamic vinaigrette

traditional frenchie meets oporto

soup of the day and Tresetti's spring mixed greens

served over linguini tossed in a butter, white wine and garlic sauce finished with lemon zest and toasted crostini

stuffed with ricotta cheese, in fire roasted tomato crème sauce, spring mixed greens

chicken and andouille served over rice

black beans in spice, radically nice, served with mixed greens

cajun style with sauce remoulade, served with potato and vegetable of the day

beef tenderloin braised in a mushroom-chianti demi glaze. served atop butter noodles and finished with sour cream and potato straws

grilled portabella mushroom, roasted red peppers and vegetables served on a la brea baguette with pesto, mozzarella and drizzled balsamic reduction served with spring mixed greens

grilled angus new york steak with bbq sauce, served open face with a horseradish aioli topped with onion rings and crispy potato wedges

lightly breaded chicken breast, pan fried and topped with provolone cheese and roasted red peppers. served with garlic-lemon aioli on a french roll with spring mixed greens

slow roasted pork roast in an apricot glaze, served on a bun with cajun coleslaw and garlic fries

topped with lettuce, tomato, and thousand island. served with french fries and mixed greens add choice of cheese, grilled onions, bacon, jalapeños or sautéed mushrooms $1.00

topped with bacon, tomatoes, lettuce, and cheese. served with french fries

Greens, Baguette

Topped with Mango Salsa and served with Pickled Cabbage

Pesto, Hummus along with Traditional Bruschetta made of Diced Tomatoes, Kalamata Olives, EVOO, and Fresh Basil

Kalamata Olives, Artichokes, Roasted Red Peppers, Prosciutto Ham, Feta Cheese, and Herb Tomato Sauce drizzled with Balsamic Reduction

Cajun style with sauce remoulade

Garlic, Lemon, Coral Island Cocktail

Romaine Hearts, Pecorino Romano, Traditional Caesar Dressing, Anchovy Fillets

Served with Seasonal Fruit, Garlic Croutons, and Balsamic Vinaigrette

Traditional Frenchie meets Oporto

Chicken and Andouille served over Rice

Served Baja style with Cayenne Pepper and Cinnamon Butter Sauce. Served with Papa del Dia con Vegetales Mixtos

Lightly Breaded, stuffed with Smoked Ham and Fontina Cheese, topped with a Champagne-Mushroom Crème Sauce served over Rice Pilaf and accompanied by Vegetable Du Jour

Oven Roasted Chicken Breast with Cipollini Onions, Mushrooms, Pancetta Bacon, and Chianti Reduction. Served with Herb Risotto and Vegetable of the Day

Smothered with Grilled Corn and Mango Salsa, served with Lemon Basmati Rice and Sautéed Vegetables

Topped with a Berry Glaze, served with Israeli Couscous with Cranberries and Sautéed Vegetables

With Prawns, Scallops, and Maine Lobster tossed in Lemon Fettuccini with a Spicy Lobster Crème Sauce, topped with Lemon Agrumato and Tomato Confit

Marinated in Molasses, Garlic, and Herbs. Topped with Mint Demi Glaze, served with Mashed Sweet Potatoes and Vegetable Du Jour

Apple Wood Smoked Bacon wrapped Filet. Served atop a Bourbon Demi Glaze finished with Petite Onion rings. Accompanied by Grilled Seasonal Vegetables

With Prosciutto and Provolone Cheese topped with a Porcini Mushroom Demi Glaze. Served with Garlic Mashed Potatoes and Seasonal Vegetables

With Artichokes, Kalamata Olives, Pesto Marinara Sauce, sprinkled with Feta Cheese, served with Herb Garlic Crostini